Cheesy Brussels Sprout  Cannelloni with Rosemary Breadcrumbs
Christian Petroni

Cheesy Brussels Sprout Cannelloni

with Rosemary Breadcrumbs

45 MIN
4 Servings
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From the Test Kitchen

For four weeks, Blue Apron is thrilled to team up with Christian Petroni, television star and Fortina restaurant chef and owner, to bring you his unique, flavor-packed twists on Italian-American classics. These crowd-pleasing cannelloni highlight a filling of ricotta and tender sautéed brussels sprouts and onion —all baked beneath a layer of rich, creamy fontina cheese sauce.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Cheesy Brussels Sprout  Cannelloni with Rosemary Breadcrumbs
Title
  • 12 Fresh Pasta Sheets (Previously Frozen)
  • 1 Yellow Onion
  • ½ lb Brussels Sprouts
  • 1 bunch Rosemary
  • 1 cup Part-Skim Ricotta Cheese
  • ¼ cup Grated Parmesan Cheese
  • 4 oz Fontina Cheese
  • 1½ cups Low-Fat Milk
  • 2 Tbsps All-Purpose Flour
  • ¼ cup Panko Breadcrumbs
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Combine in a bowl. Pick the rosemary leaves off the stems; roughly chop the leaves. If necessary, grate the fontina on the large side of a box grater.

Make the filling:
2 Make the filling:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared onion and brussels sprouts; season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until slightly softened. Add half the chopped rosemary and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to a medium bowl. Add the ricotta and half the parmesan; season with salt and pepper. Stir to combine. Wipe out the pan.

Toast the breadcrumbs:
3 Toast the breadcrumbs:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the breadcrumbs and remaining chopped rosemary; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted and fragrant. Transfer to a plate. Wipe out the pan.

Make the cheese sauce:
4 Make the cheese sauce:

In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Slowly add the flour. Cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk (carefully, as the liquid may splatter); season with salt and pepper. Cook, whisking frequently, 3 to 4 minutes, or until smooth and no clumps remain. Turn off the heat. Stir in the grated fontina until melted and combined. Taste, then season with salt and pepper if desired.

Cook the pasta:
5 Cook the pasta:

Meanwhile, carefully separate the pasta sheets; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and transfer to a work surface.

Assemble, bake & serve your dish:
6 Assemble, bake & serve your dish:

Evenly coat the bottom of a baking dish with a drizzle of olive oil. Divide the filling among the cooked pasta sheets. Roll each pasta sheet around the filling. Transfer to the baking dish, seam side down. Evenly top with the cheese sauce (whisking before adding) and remaining parmesan. Bake 8 to 10 minutes, or until heated through. Remove from the oven; let stand at least 2 minutes before serving. Serve the baked cannelloni garnished with the toasted breadcrumbs. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Combine in a bowl. Pick the rosemary leaves off the stems; roughly chop the leaves. If necessary, grate the fontina on the large side of a box grater.

2 Make the filling:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared onion and brussels sprouts; season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until slightly softened. Add half the chopped rosemary and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to a medium bowl. Add the ricotta and half the parmesan; season with salt and pepper. Stir to combine. Wipe out the pan.

Make the filling:
Toast the breadcrumbs:
3 Toast the breadcrumbs:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the breadcrumbs and remaining chopped rosemary; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted and fragrant. Transfer to a plate. Wipe out the pan.

4 Make the cheese sauce:

In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Slowly add the flour. Cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk (carefully, as the liquid may splatter); season with salt and pepper. Cook, whisking frequently, 3 to 4 minutes, or until smooth and no clumps remain. Turn off the heat. Stir in the grated fontina until melted and combined. Taste, then season with salt and pepper if desired.

Make the cheese sauce:
Cook the pasta:
5 Cook the pasta:

Meanwhile, carefully separate the pasta sheets; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and transfer to a work surface.

6 Assemble, bake & serve your dish:

Evenly coat the bottom of a baking dish with a drizzle of olive oil. Divide the filling among the cooked pasta sheets. Roll each pasta sheet around the filling. Transfer to the baking dish, seam side down. Evenly top with the cheese sauce (whisking before adding) and remaining parmesan. Bake 8 to 10 minutes, or until heated through. Remove from the oven; let stand at least 2 minutes before serving. Serve the baked cannelloni garnished with the toasted breadcrumbs. Enjoy!

Assemble, bake & serve your dish:
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